Imagine biting into a warm, spicy scone that transports you to a cozy winter morning, without compromising your vegan lifestyle! These Vegan Gingerbread Scones with Cranberry Glaze are not just a recipe—they're a culinary experience that combines the comforting warmth of traditional gingerbread with a tangy cranberry twist. Perfect for holiday mornings, brunch gatherings, or when you simply crave a delectable plant-based treat that will make your taste buds dance with joy.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Vegan
Serves: 8 scones
Ingredients
- 2 cups all-purpose flour
- 1/4 cup brown sugar
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup coconut oil, solid
- 1/2 cup almond milk
- 1 teaspoon vanilla extract
- 1 cup fresh cranberries
- 1 cup powdered sugar (for glaze)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, brown sugar, ground ginger, ground cinnamon, baking powder, baking soda, and salt until well combined.
- Add the solid coconut oil to the dry ingredients. Using a pastry cutter or your fingers, work the coconut oil into the flour mixture until it resembles coarse crumbs.
- Create a well in the center of the mixture and pour in the almond milk and vanilla extract. Gently fold the wet ingredients into the dry ingredients until just combined.
- Carefully fold in the fresh cranberries, being careful not to overmix the dough.
- Transfer the dough onto a lightly floured surface and gently pat into a round disk about 1-inch thick.
- Cut the disk into 8 equal wedges and carefully transfer them to the prepared baking sheet, leaving space between each scone.
- Bake in the preheated oven for 15-18 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For the cranberry glaze, whisk the powdered sugar with 1-2 tablespoons of water or almond milk until smooth and drizzling consistency.
- Once the scones are completely cool, drizzle the cranberry glaze over the top of each scone and let set for 10 minutes before serving.
Tips
- Keep your coconut oil cold and solid for the flakiest texture
- Don't overmix the dough—this can make your scones tough
- Use a sharp knife to cut clean, even scone wedges
- For extra moisture, you can substitute some almond milk with applesauce
- Allow scones to cool completely before glazing to prevent runny icing
- Store in an airtight container for up to 3 days, or freeze for longer preservation
- For a more intense ginger flavor, add a pinch of ground cloves to the dry ingredients
Nutrition Facts
Calories: 280kcal
Carbohydrates: 38g
Protein: 3g
Fat: 14g
Saturated Fat: 11g
Cholesterol: 0mg
